Baileys-Mousse

Whip the egg yolks and sugar over a hot water bath until thick and creamy. Soak the gelatine in cold water, squeeze out and heat gently with the water in a saucepan while stirring until it is completely dissolved. First stir the dissolved gelatin into the egg cream, then fold in Baileys and milk. Set the quantity aside to cool. When the mixture begins to set, whip the cream until stiff and fold in. Refrigerate for at least 2 hours. Sprinkle with brittle before serving.

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